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Warm vegetable salad with eggplant

Light, but at the same time very fulfilling warm salad.

Warm vegetable salad with eggplant
Servings2 Serving
CategoryDifficultyEasy
Ingredients
 426 g Eggplant
 191 g Bell pepper (paprica)
 179 g Cucumber
 111 g Carrot
 140 g Cherry tomatoes
 25 g Garlic
 20 g Extra virgin olive oil
 20 g Raspberry Vinegar (or similar)
 10 g Sesame seeds
 5 g Honey
 ½ tsp. Hot pepper powder
 4 tbsp Soy sauce (but taste good)
 Greens
Directions
1

Eggplant cut into strips - put in a bowl. Add the finely chopped carrots, squeezed garlic in the same way.

2

Grease the pan with 10g of oil and heat it. Put eggplant and carrots in a pan and fry.

3

Peel a cucumber and cut into strips with paprika, cherry tomatoes in half. Mix and set aside.

4

In a separate dish mix: 10g of remaining oil, raspberry vinegar, soy sauce, sesame seeds, hot peppers, honey. Mix everything and add fresh vegetables.

5

When the roasted vegetables are ready (do not overcook so that they remain "crispy"), add them to the fresh vegetables. Mix everything and serve.

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Nutrition Facts

Finished product weight 1120

Servings 2


1 serving contains
Calories 238
% Daily Value *
Total Fat 11g17%
Total Carbohydrate 61.6g21%
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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